Singapore GP gets a taste makeover

EVEN as rain blanketed the Marina Bay Street Circuit yesterday evening, the 5.073km track glittered as finishing touches were being put ahead of next week's Formula One Singapore Airlines Singapore Grand Prix.

What happens on the track will be undoubtedly be the focal point of the seventh edition of the iconic night race. But what goes on in the hospitality suites at the track's nerve centre is also likely to wow race goers.

Sunil Shamdasani, Singapore GP's director of food and beverage operations, and his dream team of 21 chefs from seven five-star hotels in Singapore have gone the extra mile to give this year's menu a twist - adding surprises that will hit guests where it matters most.

While they can expect gourmet fare like wagyu beef and the finest seafood, the 49-year-old wants to throw in some Easter eggs to tingle taste-buds.

He said excitedly: "It's a menu that is high in creativity and innovation.

"We want to surprise our guests with sampler-sized items not on the menu. These are unique, quaint and quirky creations that will hit the palate.

"In previous years, the service was done in the usual buffet style but this year, we really want to up the game."

He praised the chefs for their high levels of passion and commitment to elevating the night race's catering to another gear.

The Paddock Club, the crown jewel of the street circuit that will host 10,000 VIP jet-setters, celebrities and the rich and famous, has also been upgraded this year.

This year, four restaurants helmed by Michelin-star chef Jean-Georges Vongerichten have been added - a caviar bar, an American steakhouse, a pizzeria and a tapas eatery.

Another addition is the Marina Bay Creamery, which serves premium ice cream in cup-cakes, pancakes or waffles, as well as speciality coffees and the finest teas.

Singapore GP's executive director Michael Roche said: "We want to make this Paddock Club the best in F1 and every year, we try to do things a little differently."

meng@sph.com.sg